Smokey Swiss Chard with Pancetta
About a year ago, at a dinner party, a friend served cooked swiss chard. I hadn’t had it in years and was gobsmacked by its deliciousness. It’s a delicious and healthy dish any time of year, but it’s especially tasty as a salad alternative in the winter. Plus, it makes for a versatile canvas for all kinds of seasonings, depending on the vibe you want for your meal and what other dishes you want to serve with it.
- 1 bunch of Swiss Chard, washed and cut into 1 cm (+/-) ribbons (horizontally)
- 100 g Pancetta, cubed (Bacon or ham, cut into small pieces also works)
- ½ TBSP Oil (Olive or Avocado), if more oil is needed – depends on the fat from the pancetta/bacon
- 1 clove of crushed garlic
- 1 shallot, chopped finely
- 2 ½ tsp Maple Syrup
- ½ TBSP Red Wine Vinegar
- 2 tsp Lonestar’s Leap Spice Blend
- Salt and pepper, to taste
- In a large skillet, on medium-high heat, cook the pancetta. Cook for 3-4 minutes, then add oil, if needed and then add the shallots, garlic and Lonestar’s Leap. Mix to combine.
- Add the swiss chard, maple syrup and vinegar, and gently toss to coat with the oil and seasonings. Cover and reduce heat cooking for 3-5 minutes until wilted.
- Add salt and pepper, to taste if needed and serve warm.